Crab Eggs Benedict with Caviar
Crab Eggs Benedict with Caviar is a luxurious twist on the classic brunch dish, featuring succulent crab meat, perfectly poached eggs, and rich hollandaise sauce topped with exquisite caviar. This indulgent recipe is surprisingly easy to prepare, making it perfect for special occasions or a lavish breakfast-for-dinner. Each bite offers an unforgettable blend of flavors and textures that will impress your guests and elevate any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 8 oz fresh lump crab meat
- 4 large eggs
- 2 English muffins, split and toasted
- 2 oz high-quality caviar
- 1/2 cup unsalted butter (melted)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 3 egg yolks
Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk together egg yolks until pale. Gradually add melted butter while whisking until thickened. Stir in lemon juice and Dijon mustard; mix until smooth.
- Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about three minutes until whites are set but yolks remain runny.
- Toast the Muffins: Split English muffins in half and toast them until golden brown.
- Assemble the Dish: On each muffin half, layer fresh crab meat generously before topping with poached eggs. Drizzle with warm hollandaise sauce.
- Finish with Caviar: Top each egg with a spoonful of caviar and garnish with fresh herbs if desired.
- Serve Immediately: Enjoy your gourmet brunch while warm!
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg